A green bean dish will beautifully accompany just about any meal whether you are serving beef, pork, chicken, or seafood. Here is another quick and simple but elegant green bean side dish. If you don’t have slivered almonds, chopped or sliced almonds are fine or any other nut you have. Enjoy!

1 pkg. (16oz) frozen green beans
2 Tbsp. dry white wine, chicken stock or water
2 slices bacon, crisply cooked and crumbled
2 Tbsp. butter
1/2 tsp. seasoned salt
1 C. (4oz) Monterey Jack shredded cheese, divided
2 Tbsp. toasted slivered almonds

Cook green beans according to package directions; drain. Stir in wine, bacon, butter, seasoned salt and 1/2 cup cheese. Place in a 1-1/2-quart casserole dish. Cover. Bake at 350 degrees for 15 to 20 minutes or until heated through. Sprinkle remaining 1/2 cup of cheese and the almonds on top. Bake 5 minutes more.

Yields: 5 servings

It’s fall and even though here in St Croix it doesn’t feel like it, I still want the foods that remind me of cooler weather. I found these cute orange acorn squash at the grocery store and thought I need to find a great recipe for these. On a YouTube cooking channel, Anitacooks, she was preparing acorn squash using some of my favorite ingredients. Well, it was a winner for both my husband and I. Feel free to change up any of the ingredients or leave out what you don’t like. I don’t typically use sage so I substituted with basil, use what you like. Enjoy!

1 Acorn squash
Butter
1/2 medium onion
Thyme/sage or other herbs
Apples, chopped (2 cups or 2 apples)
1/4 C. pecans or walnuts, chopped
1/4 C. dried cranberries or rasins
1/2 C. cheddar cheese
2 pinches of nutmeg

Slice acorn squash in half and scoop out the seeds with a spoon. Either melt butter or spread softened butter over each half of squash and sprinkle with salt and fresh cracked black pepper. Bake at 400 degrees up to 1 hour depending on the size of the acorn squash. Test for doneness by sticking a knife in the flesh of the squash after one half hour.

While the squash is baking, melt 2 tablespoons of butter in a saucepan and slowly cook the onions and herbs until the onions are soft. Add the chopped apples to the pan and cook till softened. Add the pecans, cranberries, cheddar and nutmeg to the pan.

When the squash is done, remove from the oven and take a spoon and remove a layer of squash and add to your onion mixture. Now add all of the onion mixture to your acorn squash, packing it in and top with a little extra cheese if desired. Return the squash back to the oven for 10 minutes.

This dish transforms a favorite appetizer into a super easy casserole that will easily become a repeat request with your family. If you are looking for a new side dish for your holiday table, look no further. Feel free to use what cheese you would like, I have exchanged the mozzarella for Monterey Jack and love it. Enjoy!

16 oz. mushrooms, sliced (button or cremini)
1 Tbsp. unsalted butter
1 C. finely chopped onion
6 cloves garlic, minced (2 Tbsp)
3/4 C. grated mozzarella cheese
1/4 C. grated parmesan cheese
1/2 to 3/4 C. Italian seasoned breadcrumbs
4 Tbsp. unsalted butter, melted
salt and pepper, to taste
fresh parsley to garnish

Preheat oven to 350 degrees. Clean and slice mushrooms (or use pre-sliced for a speedy shortcut). Bring a pan or skillet to medium-high heat with 1/2 tablespoon of butter and saute onion until translucent, then add garlic and mushrooms and cook until golden and tender adding the remaining 1/2 tablespoon of butter if the veggies start to stick. Transfer veggies to a baking dish and sprinkle with cheese. Use as much or as little as you’d like here. If you’re using a cast iron skillet you can actually bake everything right in the skillet. Combine melted butter and seasoned breadcrumbs and mix well. Add about half the breadcrumbs to the mushrooms and stir slightly. Then top with the remainder. Bake at 350 degrees for 10-15 minutes or until golden and bubbly. Serve piping hot with your favorite main dish.

This recipe is courtesy of Ina Garten, I just love the way she makes everything seem so simple to prepare. Well, this one is simple. I have never been a fan of zucchini due to having not grown up eating it and then the few times I did have it I didn’t care for the way it was prepared. I think this is the case with a lot of vegetables for most people, but this recipe might change your mind if you are not a fan of zucchini. With garlic, basil, and Parmesan all seasoning the breadcrumbs you know it’s going to be good! This dish is great served hot out of the oven, warm, or room temperature. Enjoy!

6 small or 1 large zucchini (2 1/2 to 3 pounds total)
1 Tbsp. minced garlic (about 3 cloves)
2 Tbsp. minced fresh parsley leaves
2 Tbsp. julienned fresh basil leaves
1/2 C. freshly grated Parmesan cheese
1/2 to 3/4 C. Panko bread crumbs
Olive oil
Salt and freshly ground black pepper

Preheat oven to 425 degrees. Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out the seeds with a teaspoon. Place on a sheet pan and brush generously with olive oil. Sprinkle with salt and pepper and turn cut side down. Roast for 12 to 15 minutes, until just tender but still firm.

Meanwhile, make the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon of pepper. Add the panko and 3 1/2 tablespoons of olive oil and mix well.

Turn zucchini cut side up and spoon the breadcrumb mixture evenly over each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy and golden.